I don't know about you but I just love the idea of "everything but the kitchen sink." Anything titled anything but the kitchen sink makes me a bit intrigued, really! Do we all have the same things in our kitchens not really, so I'm always curious to see if I can make anything titled that. I'm hoping our kitchen's pantries have similar ingredients waiting to become delicious cookies! I literally grabbed everything in my baking pantry and put it together. The recipe is also somewhat of a dump everything into a bowl and mix, which is my favorite because I always like to say yes to less dishes. Oh wait, did I mention they're gluten free and vegan!!! And I don't want to pat myself on the back but the batch came out so good I needed to get it on the blog. So can I get a hell yeahhhhh?!
All right let's make these bad boys: ( Makes 18 Cookies)
- 1 cup GF flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/3 cup sugar
- pinch of salt
- 1/3 cup vegan butter (melted)
- 1/4 cup non-dairy milk (I used cashew milk, if you want to make it nut free use some rice milk)
- 1 Tablespoon vanilla extract (or less, I just really like vanilla)
- 1 spoonful of peanut butter (I used Peanut Butter & Co. Smooth Operator)
- 1 spoonful chocolate peanut butter or a hazelnut butter (I used Peanut Butter & Co. Dark Chocolate and Dreams... I was super excited to see they were VEGAN!)
- handful of rice puffs
- handful of vegan chocolate chunks or chips (I used enjoy life mega chunks)
Preheat your oven to 350 F. Mix all the dry ingredients (minus rice puffs and chocolate) in one bowl. Add wet ingredients over dry and mix. Once everything is nice and incorporated, fold in rice puffs and chocolate. Everything should be nice and sticking to each other. I put the dough in the freezer for a bit about 5 minutes. Using a cookie scooper, scoops out dough onto a lined pan. (I used a silpat but some greased parchment works just fine. Bake for 12 minutes.